Our vegetable crisps do what they say on the package! They’re crispy and made mostly of vegetables, without any hidden tricks. They have much less fat than vegetable chips from the supermarket. Take the time to make these moreish snacks for the whole family. It’ll be worth it!
Preheat the oven to 150° C. Place a sheet of parchment paper onto a baking sheet.
Wash the vegetables, peel them, and cut them into fine (2mm-thick) slices, using a mandoline, food processor, or a sharp knife.
Put the vegetable slices into a bowl. Add the coconut oil, pepper, and sprig of rosemary and mix with your hands.
Put the vegetable crisps onto the parchment paper.
Bake for 40-50 minutes, flipping after the time is halfway over.
Sprinkle the sea salt on the vegetable crisps while they are still hot. Remove the rosemary sprig, and put the vegetable chips into a bowl.
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